INGREDIENTS:
- 1 pound Italian sausage
- 1/2 cup onion, diced
- 2 cloves garlic, chopped
- 1/2 tsp ground cumin
- 1/2 tsp red pepper flakes
- 4 cups chicken broth
- 1 (14.5 ounce) can petite diced tomatoes
- 8 ounces pasta such as ditalini
- 1 tsp italian seasoning
- 1/2 cup parmigiano reggiano (parmesan), grated
- 4 ounces cream cheese
- 1/2 cup heavy/whipping cream
- 1 TBSP parsley, chopped
DIRECTIONS:
- Cook the sausage and onion in a large saucepan until cooked, breaking the sausage apart as it cooks, before draining any excess grease.
- Add the garlic, cumin, and red pepper flakes, mix, and cook about a minute.
- Add the broth, tomatoes, pasta, and Italian seasoning, bring to a boil, reduce the heat and simmer until the pasta is cooked, al-dente, about 10-11 minutes.
- Add the parmesan, cream cheese, and cream, and let the cheeses melt into the soup, about 3-5 minutes.
- Season with salt and pepper to taste, mix in the parsley and enjoy!
